Beetroot Falafel
by Hetal Kamdar
Ingredients
- 2 cups Chickpeas
- 2 grated beetroots
- 1 large onion
- 2 cloves of garlic
- 3 tablespoons of fresh parsley or coriander
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- 2 tablespoons flour
- Salt & Pepper
- Oil for frying
Step 1 of 8
Soak chickpeas in warm water overnight.
Step 2 of 8
Drain chickpeas, and place in a pressure pan with fresh water, add salt and pinch of soda and heat it.
Step 3 of 8
Switch off the gas after 5 whistles.
Step 4 of 8
Drain and allow to cool for 15 minutes.
Step 5 of 8
Combine boiled chickpeas, grated beetroot garlic, onion, coriander leaves, and powder, cumin, red chili powder salt, and pepper (to taste) in a medium bowl. Add flour.
Step 6 of 8
Mash chickpeas, ensuring to mix ingredients together.
Step 7 of 8
You can also combine ingredients in a food processor. You want the result to be a thick paste.
Step 8 of 8
Form the mixture into small balls, about the size of a ping pong ball.
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